Easy Classic Meatloaf Recipe For Simple Family Dinners

A timeless, comforting dinner staple that stays juicy on the inside with a sweet, tangy caramelized glaze on top.

Prep time: 15 minutes

Cook time: 55–60 minutes

Servings: 6–8

Ingredients

Meatloaf Base

• 2 lbs (900g) ground beef (80/20 lean-to-fat ratio works best)

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 2 large eggs, beaten

• 3/4 cup plain breadcrumbs (or panko)

• 1/3 cup whole milk

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato paste (or ketchup)

• 1 tsp Italian seasoning

• 1 1/2 tsp salt

• 1/2 tsp freshly cracked black pepper

• 2 tbsp fresh parsley, finely chopped

Sweet & Tangy Glaze

• 1/2 cup ketchup

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar (or yellow mustard)

• 1/2 tsp garlic powder

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil, or lightly grease a 9x5-inch loaf pan.

2. Soak the Breadcrumbs: In a small bowl, stir together the breadcrumbs and milk. Let it sit for 3–5 minutes until the liquid is absorbed. (This keeps the meatloaf tender and prevents it from drying out.)

3. Mix the Glaze: In another small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and garlic powder until smooth. Set aside.

4. Combine the Meat Mixture: In a large mixing bowl, add the ground beef, soaked breadcrumbs, beaten eggs, diced onion, minced garlic, Worcestershire sauce, tomato paste, Italian seasoning, salt, black pepper, and parsley. Mix gently using your hands or a fork just until combined. Avoid overmixing, which makes the loaf dense.

5. Shape the Loaf: Transfer the mixture onto the prepared baking sheet and shape it into an even 9x5-inch loaf.

6. First Bake: Spread half of the glaze evenly over the top and sides of the loaf. Bake uncovered for 40 minutes.

7. Glaze and Finish: Remove from the oven, brush the remaining glaze over the top, and return to the oven for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.

8. Rest and Serve: Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute so the slices hold their shape cleanly. Garnish with a sprinkle of fresh parsley and serve warm.